Basil-Garlic Olive Medley Chicken
This dish is perfect served with mashed potatoes and fresh steamed broccoli. You can find a variety of olives at the supermarkets olive bar. Get creative and use a variety of olives!
4 boneless chicken breasts – skin on (about 2 to 2 1/2 pounds total)
3 tablespoons olive oil, divided
1 tablespoon chopped fresh basil
2 garlic cloves, minced
¾ cup of kalamata olives, pitted and chopped fine
¾ cup of large green olives, pitted and chopped fine
2 teaspoon lemon juice
½ cup dry white wine
Salt and pepper, to taste
Preheat oven to 400 degrees F.
Wash and pat dry the chicken breasts and place in a baking dish skin side up.
In a small bowl, combine 2 tablespoons of the olive oil, 1 tablespoon of the chopped basil, the chopped olives and the minced garlic and mix well. Using your fingers, evenly rub the basil-olive mixture under the skin of each of the chicken breasts. Set aside.
In the same bowl, combine the remaining olive oil and the lemon juice. Rub on the tops of each of the chicken breasts.
In a large skillet over high heat bring the wine to a boil. Reduce heat, and simmer for about 8-10 minutes or until the wine reduces by about a third.
Pour the wine reduction into the baking pan with the chicken. Sprinkle the remaining basil on the tops of each chicken breast. Place, uncovered, in the preheated oven and cook for about 45 minutes, or until the juices run clear when cut into the thickest chicken breast portion. Next, preheat the broiler and place the baking dish under the broiler for about 3-4 minutes until nicely browned.
Serve the chicken with a spoonful of the drippings.
Serves 4.
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